Re: Sourdough, store bought

[Guest guest]

> Now, if you make sourdough bread by adding KEFIR to it and

> letting it rise

For a few months now I've been making kefir with grains I got from

Betty at G.E.M. Cultures, and I've been wondering what's the best way

to use kefir for making bread. Is it best to make a small batch of

starter, let it ferment, add it to the flour and the rest of the

ingredients, and let it rise? Or is it best to mix all the flour for

a batch of bread with a hefty amount of kefir and let a higher

concentration of kefir act on the entire recipe's flour?

BTW, kefir culture is great for culturing cream for making butter.

[Guest guest]

At 09:51 PM 6/20/2002 +0000, you wrote:

>For a few months now I've been making kefir with grains I got from

>Betty at G.E.M. Cultures, and I've been wondering what's the best way

>to use kefir for making bread. Is it best to make a small batch of

>starter, let it ferment, add it to the flour and the rest of the

>ingredients, and let it rise? Or is it best to mix all the flour for

>a batch of bread with a hefty amount of kefir and let a higher

>concentration of kefir act on the entire recipe's flour?

On Dom's site he mentions his recipe: he mixes one cup of flour and one

cup of kefir and lets it ferment for a couple of days. Then mixes it with more

flour and other things to make a killer pizza crust. I've done it both

ways: even

in the hour or so I've let it " proof " it makes a nice pita bread or

cracker-bread

that is very digestible. Letting it go for a few days would likely be even

better.

But I haven't tried making a " big " loaf yet.

>

Heidi